The wild boar I recently picked up at Fiesta Farms isn’t actually ‘wild’, that’s just it’s name. The wild boar is related to the common pigs we’re used to but is a much richer meat.

After buying some wild boar bacon and shanks I decided to do a whole day of wild boar meals.

Starting off with a breakfast of thick, meaty bacon, toast and eggs scrambled in brown butter garnished with the last of the chervil from the garden. The most local, organic chervil I could find!

wild boar bacon and eggs with organic, local chervil

For lunch, a BLT on St. John’s olive bread spread with scallion aioli.

Dinner was osso bucco over polenta with mushrooms cooked in wild boar bacon fat. The perfect end to a perfect day!

You can substitute boar for veal in your go to osso bucco recipe or follow the one below. It’s such a simple dish you barely need a recipe at all.

Ingredients

4 pieces wild boar shank

1 onion, chopped

1 large carrot, chopped

2 celery ribs, chopped

2 cloves garlic, crushed

bay leaf

white wine

chicken or beef stock

Steps

1. Season and sear shanks in oil until brown on all sides, remove from pan.
2. Add onion, carrot and celery to pan and saute until soft.
3. Deglaze with white wine and/or chicken or beef stock. Add bay leaf, crushed garlic.
4. Return shanks to pan, cover and cook at 325 for 2-3 hours, until tender.
5. Remove meat from pan and strain liquid.
6. Return strained liquid to pan and reduce by half for sauce.
   

   Wild Boar Osso Bucco